diplomsko delo
Manca Ozvatič (Author), Petra Terpinc (Reviewer), Blaž Cigić (Mentor)

Abstract

V zadnjih letih se povečuje zanimanje za uporabo ?-glukanov v prehrani človeka. Razlog za to so raziskave o pozitivnem vplivu ?-glukanov na zdravje, ki so vodile v uporabo zdravstvenih trditev v povezavi z ?-glukani. Namen diplomske naloge je bil s suhimi postopki, ki zajemajo mletje z mlinskim kamnom in frakcioniranje delcev po velikosti, pripraviti frakcije ječmenove moke in v njih določiti ?-glukane. Z analizo smo določili, da ima ječmen v primerjavi z nekaterimi ostalimi žiti in psevdožiti že v osnovi večjo vsebnost ?-glukanov. S frakcioniranjem na sitih, ki prepuščajo delce velikosti 124, 140 in 250 µm, smo uspeli pripraviti frakcije, ki so se razlikovale po vsebnosti ?-glukanov. Ugotovili smo, da se relativna vsebnost ?-glukanov v posameznih frakcijah golega in plevnatega ječmena razlikuje. Pri golem ječmenu smo največ ?-glukanov določili v frakciji z največjimi delci, medtem ko je bila ta frakcija plevnatega ječmena bistveno manj bogata. S tem smo dokazali, da je postopek primeren za izdelavo moke z večjo prehransko vrednostjo. Preizkusili smo tudi eno izmed metod mokre izolacije ?-glukanov in določili večjo vsebnost ?-glukanov kot pri suhem postopku. Odstotek ?-glukanov v izolatu je bil manjši kot v predhodnih študijah, kjer je bila izhodna surovina komercialno dostopna, z ?-glukani bogata ječmenova moka.

Keywords

beta-glukani;prehranska vlaknina;ječmen;goli ječmen;plevnati ječmen;suhi postopki izolacije;mokri postopki izolacije;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [M. Ozvatič]
UDC: 664.786:633.16:641.1:547.458
COBISS: 5085304 Link will open in a new window
Views: 590
Downloads: 224
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Other data

Secondary language: English
Secondary title: Comparison of beta-glucan content in milling fractions of hulled and hull-less barley
Secondary abstract: Over the last years the interest for use of ?-glucans in human nutrition has been increasing. Reasons for that are positive health effects, which resulted in the use of health claims regarding ?-glucans. The purpose of thesis was to prepare fractions of barley using dry milling and fractionation by size and to analyze the ?-glucan content in the fractions. We determined that barley has higher content of ?-glucans compared to some other analyzed cereals and pseudocereals. With fractionation using various sized sieves (124, 140, and 250 ?m) we managed to show that different fractions contain varying amount of ?-glucans. The relative content of ?-glucans in fractions of barley was different in hulled and hull-less barley. In hull-less barley, the highest ?-glucan content was in the fractions with the largest particles, while the same fraction of the hulled barley had much lower content. We proved that the process we used is appropriate for the production of flour with higher nutritional value. The wet isolation method for ?-glucans was also tested. The wet isolation resulted in the enrichment of ?-glucan content, however to the much lower degree compared to similar studies in which the commercially available flour rich in ?-glucans was used.
Secondary keywords: beta-glucans;dietary fiber;barley;hull-less barley;hulled barley;dry fractionation;wet fractionation;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VIII, 23 f.
ID: 11207311